15h 15min

Preparation
15min

Baking/Cooking

7

easy

Preparation

8

Recipe is created for

TM 5

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

You can test a portion of your mince by frying it up in a frying pan and tasting it. Adjust any seasoning if need be

Otherwise skip this step and go straight to shaping sausages.

With wet hands, roll golf ball size portions into a sausage shape

You can either fry up your sausages in pan straight away, or steam in lightly oiled varoma tray - 15min Varoma Temp Speed 1, to reheat and brown very quickly later on. I personally like them steamed and not fried.

Nutritional Yeast is a great flavour booster. I use it as a cheese alternative. Excellent in soups, sprinkled on salads or pasta. Can be used to make a creamy cheese like sauce for those who cant have dairy(sometimes known as Savoury Yeast Flakes).

Accessories you need

Varoma

Measuring cup

Tip

Steamed sausages freeze well – I use them for a quick toddler meal at short notice, or take to a picnic and throw on the BBQ for the kids

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.Please observe the safety instructions in the Thermomix ® instruction manual at all times.

These were a huge hit in our

These were a huge hit in our family tonight! i doubled the recipe, used chicken thigh, added about 1/2 / cup of parmy cheese and we pan fried and ate them with home made sweet chilli sauce and Greek yoghurt! I will be making these regularly! thanks